This flavorful spinach and mushroom frittata is low-carb, gluten-free, and made with just a few simple ingredients. And the best part is that it can be used for breakfast, brunch, a snack and/or dinner.
1/2 teaspoon celtic sea salt
1/2 teaspoon black pepper
1/2 cup coconut milk, almond milk, or Organic full fat milk (based on your diet)
1 tablespoon avocado oil
1 small onion, diced
16 ounces choice of mushrooms
1 (5-ounce) package baby spinach, chopped
Preheat oven to 375 degrees.
In a medium bowl, beat eggs, salt, pepper and choice of milk until smooth. Set aside.
In a 10- to 12-inch cast-iron or oven-safe nonstick skillet, heat the avocado oil over medium heat.
Add onion and mushrooms and cook, stirring often, until onions are translucent and mushrooms are tender and the liquid has evaporated, about 10 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top.
Transfer to the oven
Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes.
Cut into wedges to serve warm or at room temperature.
Tip: You can keep leftovers of this spinach and mushroom frittata in the fridge, in an airtight container, for up to 4 days. Gently reheat the leftovers in a low oven (300F) or in the microwave on 50% power.
Leftovers are also excellent cold! I've been known to sneak a slice, straight out of the fridge.
Adding hot sauce is always an option too!